Butternut Squash Gratin

1 large or 2 small butternut squash, peeled and cubed 1-inch (about 6 cups)
2 Tbsp olive oil
1 tsp crushed dried rosemary
1 tsp coarse salt
fresh ground pepper

1 cup Ricotta cheese
1 egg
¼ cup cream
dash of nutmeg (fresh grated preferably)
2 green onions, sliced
¼ cup Parmesan cheese, grated
4 oz cheddar cheese, grated

½ cup Panko bread crumbs

Preheat oven to 450F. Toss the squash together in a large bowl with the oil and spices. Tip out onto a rimmed baking pan and roast for 20 minutes, turning once. Reduce oven temperature to 375F.

Mix together the Ricotta, egg, cream, nutmeg, onion and cheeses. Fold in the warm squash and tip into a greased 9x13-inch casserole. Top with bread crumbs. Bake for 20 minutes, or until nicely browned.